Sesame Soy Eggplant Tomato Penne
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Even with no meat in the dish, each cube of eggplant, seared over high heat until just browned, soaks up tomato and soy sauce like a sponge and turns soft and savory.
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Sesame oil and toasted sesame seeds lend a nutty Korean finish, and fresh basil sits on top.
Ingredients
Instructions
- 1
Cut 300g eggplant into 2cm cubes, sprinkle with a pinch of salt, and let rest for 10 minutes.
Pat dry with paper towels to remove the drawn-out moisture.
- 2
Cook 360g penne in salted boiling water for 1 minute less than the package time.
Reserve 120ml pasta water.
- 3
Heat 2 tablespoons olive oil over high heat.
Cook the eggplant without stirring for 2-3 minutes until the surface is golden. Remove and set aside.
- 4
In the same pan saute 120g onion and 4 garlic cloves, then add 400g chopped tomatoes and 1.5 tablespoons soy sauce.
Simmer over medium heat for 8 minutes.
- 5
Return the roasted eggplant to the sauce, add 2 teaspoons sesame oil, and cook for 2 more minutes to infuse the sesame fragrance throughout.
- 6
Add the cooked penne and 70ml pasta water.
Toss for 1-2 minutes, then top with 1 tablespoon toasted sesame seeds and 8g torn basil.
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